Title: GLASMäSTARSILL (GLASSBLOWER’S HERRING)
Categories: Swedish, Seafood, Appetizers
Yield: 6 servings

3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2″ piece fresh horse
-radish root; scraped
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained squeezed dry in
-a kitchen towel
1 md Carrot; peeled thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled thinly sliced
-(3/4 cup)
1 1/4″ piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1″ thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smörgåsbord.

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Popularity: 13% [?]

Raisin Sauce For Smoked Ham And Tongue

Recipe By : John Ketola
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Mix—–
1/2 Cup Brown Sugar
1/2 Tablespoon Dry Mustard
1/2 Tablespoon Flour
—–Add—–
1/4 Cup Seedless Raisins
1/4 Cup Vinegar
1 3/4 Cups Water

Cook slowly to a syrup

This is _The_ classic raisin sauce.
So very simple. So very Good!

Mom used it for the 30’s, 40’s,50’s
and the 60’s.
I ‘ve used this recipe professionally
and at home for 4 decades.
_Only compliments!_

God Bless Fanny Farmer and
the Boston Cooking School Cookbook!

P.S. I use Heinz White (apple cider and
even a good red wine vinegar works).

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Popularity: 3% [?]

Risotto Verde (Green Rice)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 quart Chicken broth
2 cup Water from cooking the
1 pound Thin asparagus
asparagus (strained)
1/2 Stick butter
1 1/2 cup Rice (Uncle Ben`s)1/2 c
2 tablespoon Olive oil
grated cheese+
1 Onion chopped

Clean and trim asparagus and cook in lightly salted water until tender.

Carefully remove the tender tips (1″ + 1″ again) reserve on the side. In a
blender puree the rest of the stems with some of the water and strain . Add
enough of the water to make the required 2 cups of liquid. Melt butter in oil
and sautee the onion. Add the rice, mix and gradually add the asparagus broth
until all absorbed. Continue addin the chicken broth until the rice is cooked.
Stir often to avoid sticking. When done gently mix in grated cheese and
asparagus tips. Serve Hot.

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Popularity: 4% [?]

Title: Orange, Lettuce, and Walnut Salad (Shlada Bellecheen)
Categories: Fruits, Harned 1994, Moroccan, Nuts, Salads
Yield: 6 servings

1 Head romaine lettuce
3 Navel or temple oranges
2 tb Fresh lemon juice
2 tb Sugar
1 pn Salt
1/2 ts Cinnamon
1 tb Orange flower water
3/4 c Walnuts; chopped

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed.

Peel oranges and remove all outside membranes, using a small serrated
knife and employing a seesaw motion. Section the oranges by cutting
away all the membranes from the orange flesh. As you work, lift out
each section and place in a small mixing bowl. Squeeze the juice
from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon,
orange flower water and 2 tb. of the orange juice. Blend well, then
taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the
edges with overlapping sections of orange, then sprinkle the salad
with the chopped walnuts and dust with more cinnamon. Serve
immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, Inc., 1987. Pp. 81-82. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM

Popularity: 5% [?]

Title: GRANNY SMITH APPLE SORBET
Categories: Desserts
Yield: 6 servings

6 Granny Smith apples, peeled
-and cored
2/3 c Lemon juice, lime juice or a
-combination of both
1/3 c Sugar
1/3 c Calvados or applejack

Slice 5 of the apples and puree in a food blender or
food processor. Chop the sixth apple finely. Combine
all ingredients and whisk together until sugar is
dissolved. Pour into 1 1/2 quart (or larger) electric
or hand-operated ice cream makers. Process until firm
following manufacturer’s instructions. Serve
immediately or freeze for later use.

From the cookbook “Apples” by Robert Berkley

AR/93

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Popularity: 9% [?]

Title: Deep Dish Pizza
Categories: Pizza
Servings: 6

56 oz Tomatoes
1 1/2 ts Salt
2 1/2 ts Sugar
3/4 ts Pepper
3/4 ts Basil
3 ts Oregano
5 c Shredded mozzarella
1 lb Mild Italian Sausage

Bake sausage in 400 oven about 20 min. Drain and set aside. Squeeze
tomatoes with hands or fork to remove all the juice. Mix seasonings into
squeezed tomatoes. Spread Mozzarella on top of dough. Place pieces of
sausage over cheese. Place tomato mix on top of sausage. Sprinkle with more
oreg. 450 15 min.

DOUGH: 2 pkgs. powdered yeast, 2/3 C. plus 4 tbsp. warm water, 3 C. flour,
1/2 C. olive oil, 1 tsp. salt. Dissolve yeast in warm water. Then mix all
the ingredients together. Knead for 5 min. Put dough in lightly oiled
bowl and cover. Let rise until doubled, about 1 hour. Divide dough into 2
pieces and place in oiled pans. Spread dough with fingers around bottom and
part way up sides of pans. If dough tears just pinch together. Place
toppings on dough. Bake 450 for 15 min on bottom of oven (gas) Second rung
from bott.(elec)

From: Deep Dish Pizza Pan Shared By: Pat Stockett

MMMMM

Popularity: 3% [?]

FETTUCINI WITH SHRIMP AND HERB SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lipton creamy herb soup mix
8 oz Shrimp, partially thawed
6 oz Fettucini, cooked
1 3/4 c Milk
1/2 c Peas, partially thawed
1/4 c Parmesan, grated

Mix soup mix with milk and bring to boiling. Add shrimp and peas and
simmer 3 minutes until shrimp are tender. Toss with hot noodles and
cheese. Makes 2 servings.

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Popularity: 7% [?]

Super Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Tsp. black pepper
1 Tsp. salt
1/2 Tsp. powdered onion
1/2 Tsp. powdered garlic
1 Tsp. minced onion
1 Tsp. minced garlic
1/2 Tsp. marjoram
1 1/2 Tbsp. oregano

Mix with: 12 oz. tomato paste On crust put layer of sauce,
layer Mozzarella cheese, layer Parmesan or Romano cheese, then
desired toppings. Bake at 450 degrees for 8 minutes.

– - – - – - – - – - – - – - – - – -=20

Popularity: 7% [?]

RAKOTT KRUMPLI (HUNGARIAN LAYERED CASSEROLE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Potato
1 1/2 tb Salt
6 Egg
1/4 lb Butter
1 c Sour cream
6 oz Ham, boiled
6 oz Sausage
1 tb Paprika

Fat grams per serving: Approx. Cook Time: 0:30

Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water
to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to
350 F. Butter a deep casserole, and arrange a layer of potatoes on the
bottom. Season with salt. Melt butter and sprinkle a little on top of the
potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato
layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casserole has been refrigerated before cooking.

~– The Philadelphia Orchestra Cookbook per Cindy Tarsi

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Popularity: 5% [?]

GAMBARDELLA’S MINESTRONE SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dry cannellini or Great
Northern beans
1/2 c Dry red kidney beans
1/2 c Dry garbanzo beans
1/2 c Dry lentils
1/4 c Dry split peas
1 sm White potato, peeled diced
4 Or 5 cups chicken or beef
Broth
2 pk (16 oz pkgs) frozen Italian
Vegetables
1/4 c Olive oil
1 lg Onion, peeled and chopped
4 Cloves garlic, peeled and
Chopped
1 md Red bell pepper, stemmed,
Seeded and chopped
3 lg Stalks celery, diced
1 md Bulb fennel, chopped
1/3 c Fresh basil, chopped
1/2 c Fresh oregano, chopped
1/4 c Parsley stems, chopped
1/4 ts Dried rosemary, crushed
1 tb Fennel seeds
1 tb Coarse salt
1 t Freshly ground black pepper
1 c Fresh ripe tomatoes, diced,
Or peeled and diced canned
Tomatoes
Cooked pasta or rice

1. Soak the cannellini, kidney and garbanzo beans,
lentils and peas in lots of water to cover overnight.
The next day, cook in 3 cups water 20 minutes; skim
the foam from the top. Do not drain. 2. Simmer the
potatoes in 1 cup broth 15 minutes; set aside. (Do
not drain either preparation.)
3. In a heavy-bottomed 8-quart pot heat the olive oil
over medium heat. Add the onion, garlic, bell pepper,
celery and fennel; saute until the onions are golden.
Add the basil, oregano, parsley, rosemary, fennel
seeds, salt and pepper; add simmered beans, undrained
potato and vegetables, and tomatoes. Simmer 1 hour,
stirring occasionally. Add a little more broth if
needed. 4. Serve over pasta or rice

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Popularity: 5% [?]